The Background Art In WO 01/01799 (SOCIETE DES PRODUITS NESTLE) an isotonic drink for children is disclosed. The drink is based on water, electrolytes, fruit juice, a calcium source and vitamin C and is designed for children in the 6 to 12 year old category.

WO 95/07617 (MARCOS DOMINGUEZ) teaches the method of preparing a natural liquid energetic product obtained by mixing milk, honey, pollen, powder cocoa and natural aromas.

EP 0 769 250 (SCHMIDT) relates to a food based on milk like yoghurt, kefir buttermilk which is enriched by extracts of medicinal herbs. The extracts are aqueous, oily or alcoholic and encompass a range of different herbs. Some of the herbs mentioned as suitable in a yoghurt of kefir are St. John's wort (Hypericum), anise, fennel, peppermint and oat grains.

EP 655 202 (SITIA-YOMO S. P. A) is about a yoghurt including components having healthy functions. The main feature of the yoghurt is that it contains 9.4% saccharose, mixed with natural mash and fruit juices and with natural extracts obtained from raw vegetable materials.

Milk and egg-albumen comprising products are disclosed in DE 30 15 987 (SCHAFERS). These are further enriched by tinctures, extracts and powders of medical plants as well as taste improving components. Especially the combination of egg-albumen with medical plants is taught to be beneficial.

In FR 92 15960 (PHILIPPE) a non-medicinal beverage is disclosed which contains milk, egg-albumen and a rarefaction of medicinal plant. The beverage is designed to calm down a consumer and to improve its sleep.

Milk, especially cow's milk, serves as a beverage for humans already since the time before recorded history, hence since several thousand years. Owing to its nutritionally valuable contents and its healthy properties it has for a long time and continuously been a popular drink of humans. As such, it had and still has the function of a drink adding supplemental nutrients to a diet or even of an entire, sufficient meal.

However, for the last decades milk or its components have been constantly loosing significance as a beverage to other beverages of the"all drinks"category.

These other beverages, as opposed to milk or milk-based beverages, mostly do neither have the healthy nor the valuable nutritional qualities of milk. Even worse, these beverages tend to be unhealthy, for example because of their disproportionately high proportion of sucrose. It is so much to the worse, that the beverages of the"all drink"category are particularly consumed by children, adolescents, teenagers and young adults, a group of exactly those consumers that are in a high constant and urgent need of many nutrients naturally occurring in milk.

It has been estimated that the reason for this unfavourable and deleterious development is the unattractive image of milk on the one hand and, on the other hand, that it does not meet the young consumer's needs and expectations with regard to refreshment, taste and convenience.

With respect to the young consumer it is of particular interest that during the last decades these very needs and expectations have shifted. It may be due to the precipitance of the current days, to higher mental pressure, to the ubiquitous lack of time, or to the constant wish for change, that pure milk is no longer an eligible beverage. The lack of time, for example, demands from a modern person a quicker recovery of mental and physical condition. The short time period of leisure is wished to be utilised optimally and not only for recovering. On the other hand, during study or work, people are expected to be fully present and to perform at 100%. There are other reasons, such as life style or the image people

identify with. Obviously, reasons of fashion and vogue are likewise responsible for the consumer's choice of a beverage.

It may not be disregarded in this context that milk does not contain functional ingredients as contained in other beverages or in other consumable form. Milk, apart from its known beneficial properties is unsuitable to enhance mental alertness in a consumer. Likewise, it is also not fully persuasive with regard to its ability to calm down a consumer and to promote relaxation. The same is valid for other mental or physical conditions or effects as vitality or purification. In particular, there are no ingredients in milk or milk-based beverages that help to restore a good feeling with respect to digestion in case of constipation or other dyspepsia.

In conclusion, a beverage that is known for several thousand years, that is milk, is not an option for a modern, young consumer any more.

Therefore, a need exists for a milk-based beverage which fulfils nutritional demands of children, adolescents and young adults and at the same time helps the consumer to restore quickly to achieve her/his full mental and physical abilities.

There is a need for a milk-based beverage, which incorporates the beneficial effects of milk and at the same time accomplishes consumer's expectations of today.

There is therefore a need for a milk-based beverage, which also contains functional ingredients that help the consumer to achieve today's expectations and that allow a quick recovery.

There is also a need for a milk-based beverage according to the above paragraph, wherein the milk-based beverage also meets consumer's demands with regard to fashion and life style.

There is in particular a need for a range of different beverages, wherein each beverage retains the beneficial effects and nutritional value of milk and at the same time meets a specific expectation.

There is a need for a range of different milk-based beverages, each beverage covering a specific function, the function being a mental or physical condition or effect that allows quick regeneration of the consumer.

Furthermore, today consumers are irritated by a flood of beverages, which makes it difficult to find the most adequate product to restore the consumers mental and physical condition. Therefore there is a need for creating a perceivable, though tangible linkage between the beverage and its beneficial effects.

Hence, there is a need to create a linkage between a milk-based beverage and its functionality. Advantageously, this link should be established without directly naming the functionality.

Although milk-based beverages also containing specific ingredients are already described in the prior art, these beverages do not address the problems according to the present invention. Either the prior art describes a very healthy beverage comprising extracts of medicinal herbs or the milk contents are reduced to an extent that the beneficial effects of milk are no longer attained. Beverages that are purely healthy do not necessarily fulfil the demand of general well being.

Other milk-based beverages are not suitable for an every day and ready-to-drink beverage that could meet a modem consumer's attraction, for example because they are not refreshing, have not a good taste or are not convenient. These beverages often are socially not acceptable. Other prior art documents describe yoghurts with specific ingredients, however these are no longer beverages but semi-solid food and can therefore not be as easily and conveniently consumed as a consumer wishes (they need a spoon for consumption). Also, the prior art is often silent about the taste of the milk-based beverage or the colour of its package. Therefore, these beverages are not suitable to create a perceivable linkage between the beverage and its functionality in the consumer.

The present invention addresses the problems set out above.

Summary of the Invention Consequently, in a first aspect the present invention provides a milk-based beverage, which comprises functional ingredients wherein a mental or physical

condition or effect supported by the ingredients is communicated to a consumer by a perceptional linkage between the beverage and the condition or effect.

In a second aspect the invention provides a range of different milk-based beverages, wherein each of the different beverages of the range contains functional ingredients supporting a specific mental or physical condition or effect.

In a third aspect the invention provides a method supporting mood satisfaction and/or well-being in a consumer by providing a milk-based beverage supporting a specific function.

In a fourth aspect the invention provides a method of satisfying different moods and/or establishing well being of a consumer by providing the consumer with a range of milk-based beverages, each beverage supporting a specific function.

An advantage of the present invention is that it provides for a beverage or a range of beverages that are based on milk, that are refreshing, fulfilling nutritional demands of children, adolescents and young adults. It also takes into account every day's life demands, the mood of the consumer and that they are supporting the restoration of the consumers capacities.

Another advantage of the present invention is that it provides a possibility for regaining attraction of young consumers for milk-based beverages, because the beverage or the range of beverages according to the invention also take into account life style and modern life in general.

Yet another advantage of the present invention is that it provides a healthy alternative to the known"all-drink"beverages that are based on sugar and no other nutritional value.

An advantage of the method according to the invention is that it provides a simple way to supply a young people with a nutritional value, a specific image according to individual, spontaneous demands. Hence, it is an advantage to have a beverage, which addresses also mood and physical or mental conditions and caprices.

Detailed Description of the Invention Within the context of this specification the word"comprises"is taken to mean "includes, among other things". It is not intended to be construed as"consists of only".

Within the context of the present invention, the term"functionality"refers to a property of the beverage which is not purely nutritive but which also communicates specific effects on mental or physical condition of the consumer.

A functionality should be supportive to restore the consumers body and to satisfy mood and establish well-being. A functionality might also be supportive to prepare a person to a specific situation, wherein all capabilities of the person have to be present. For example, a functionality of particular interest in these days are vitality, relaxation, purification, mental alertness and/or ability to focus.

The terms"functionality"and"mental or physical condition or effect"are at least insofar synonyms for the purpose of the present invention as functional ingredients of the beverage are considered to support or provide the mental or physical condition or effect.

However, the"functionality"of a beverage must not be understood as actually ultimately accomplishing the function ascribed to it with every individual and in every circumstance. This would be impossible and it may even include a substantial pharmacological impact. The functionality of the beverage is a reflection of known effects of ingredients that are present in the beverage. If these ingredients actually fulfil the purpose, is dependent on the individual and also on a certain psychological effect, due to the fact that the consumer knows that certain ingredients are present.

Within the context of the present invention, the term"linkage", especially in the context of a linkage between a beverage and its functionality as being recognisable or perceivable by a consumer refers to the fact that the consumer is put in a position which allows him to clearly and quickly identify a beverage and its functionality. This linkage between the beverage and its functionality in the mind of the consumer may be established in many different ways, for example by associative means.

Within the context of this invention the term"vitality"is intended to refer to a condition of a human who is or wishes to be, in particular, very vital, who has a lot of energy and/or who is active. The term refers to a condition of mainly physical and also mental readiness and activity.

Within the context of this invention the term"relaxation"is intended to refer to a condition of a human who is or wishes to be, in particular, calm, relaxed, unexited and/or untroubled. The term thus refers to a mental and physical condition.

Within the context of this invention the term"purification"is intended to refer to an effect of promoting a good digestion, a feeling of well-being in the gastro- intestinal tract, removal of constipation and/or elimination of toxins from the body.

Within the context of this invention the term"mental alertness"is intended to refer to a condition of a human who is or wishes to be, in particular, mentally very active, able to focus and concentrate, and/or able to think clearly and sharply. This term hence refers to a mental condition.

Within the context of this invention the term"range", especially in the context of "a range of milk based beverages", is intended to refer to a set of different beverages or a number of different beverages. These beverages may be sold as a set or a multi-pack, or as distinct, single beverages, that are associatively connected with each other, for example by similar shape of the packaging, spatial proximity in a shelf of a store and other means.

Within the context of the present invention, the term"prevalent colour"is intended to mean that the colour of the packaging of a beverage, for example, is not the only colour, but a colour that dominates the visual impression of the packaging.

Within the context of the present invention the term"overall flavour"is intended to mean a global flavour or a complete flavour impression, which may be itself composed by several different and distinct flavours.

Preferably, in an embodiment of the milk-based beverage according to the present invention the perceptional linkage is created by an overall flavour of the beverage.

Preferably, in an embodiment of the milk-based beverage according to the present invention, the perceptional linkage is created by a prevalent colour of the beverage or its packaging.

Preferably, in an alternative embodiment the mental or physical condition or effect is selected from the group of vitality, relaxation, purification and/or mental alertness.

Preferably, in another embodiment the flavour of the beverage comprises; spicy and/or acidic notes for the condition or effect of mental alertness; w herbal and/or mint notes for the condition or effect of purification ; 'smooth, floral and/or creamy notes for the condition or effect of relaxation; or 'citrus fruit and/or acidic notes for the condition or effect of vitality.

As an alternative to the citric fruit, the beverage comprises exotic fruit and/or red fruit for the condition or effect of vitality.

In another embodiment of the milk-based beverage according to the invention, 'the spicy and/or acidic notes are substantially provided by chili and orange flavours; w herbal and/or mint notes are substantially provided by watermelon and eucalyptus; w smooth, floral and/or creamy notes are substantially provided by elderflower; and 'citrus fruit and/or acidic notes are substantially provided by yuzu.

The exotic fruit may be provided passion and/or mango flavour, for example; red fruit may be provided by raspberry and/or blackcurrant, for example.

In an embodiment, the prevalent colour is; a loud, bright and/or intensive colour for the conditions or effects of mental alertness and vitality; a pastel, transparent, pale and/or soft colour for the condition or effect of purification and relaxation; Preferably, in an embodiment of the milk-based beverage according to the invention the prevalent colour is; 'red for the condition or effect of mental alertness 'violet or blue for the condition or effect of purification; yellow for the condition or effect of Relaxation; or 'orange for the condition or effect of vitality.

Preferably, the colour is bright yellow, orange and/or red for the condition or effect of vitality.

In an embodiment of the milk-based beverage according to the invention which is supporting in the consumer the mental or physical condition or effect of vitality or mental alertness, the beverage comprises ingredients known to have stimulating activity on the central nervous system or the body.

In an embodiment, the milk-based beverage supports in the consumer the mental or physical condition or effect of vitality, characterised in that the beverage comprises ingredients selected from the group of extracts or powder of ginseng, guarana, vitamins A, C & E, calcium and mixtures thereof.

Preferably, in an embodiment, the milk-based beverage supports in the consumer the mental or physical condition or effect of mental alertness, characterised in that the beverage comprises the ingredients selected from the group of extracts or powder of mate, green tea, vitamin C, calcium, and mixtures thereof.

Preferably, in an embodiment, which supports in the consumer the mental or physical condition or effect of relaxation, the beverage comprises ingredients known to have slight sedative or relaxing activity on the central nervous system or the body.

Preferably, in an embodiment, the milk-based beverage supports in the consumer the mental or physical condition or effect of relaxation, characterised in that the beverage comprises ingredients selected from the group of extracts or powder of chamomile, linden, lemon balm, magnesium, vitamin B6, calcium, and mixtures thereof.

Ina an embodiment of the present invention supporting in the consumer the mental or physical condition or effect of purification, the beverage comprises ingredients known to promote or restore digestion and/or elimination of toxins.

Preferably, in an embodiment of the milk-based beverage that supports in the consumer the mental or physical condition or effect of purification, the beverage comprises the ingredients selected from the group of extracts or powder of fennel, vervain, green tea, mint extracts and/or oils, prebiotic fibres, calcium, and mixtures thereof.

Preferably, in an embodiment, the present invention comprises milk powder, skimmed milk powder, liquid milk and/or other powdered fractions of milk.

Preferably, in an embodiment, the milk-based beverage according to the present invention is acidified.

Preferably, in an embodiment, the present invention comprises an acidifying system containing lactic acid and at least one further edible organic acid.

Preferably, in an embodiment, the present invention comprises an further organic acid selected from the group of citric acid, malic acid, tartaric acid, and a mixture thereof.

Preferably, in an embodiment, the beverage according to the present invention is a non-fermented product.

Preferably, in an embodiment, the beverage according to the present invention has a fat content substantially lower than that of natural cow milk.

Preferably, in an embodiment, the beverage is free of a foaming agent and/or free of egg-derived ingredients.

Preferably, in an embodiment the beverage is a non-carbonated beverage.

Preferably, in an embodiment, the beverage is a chilled and/or shelf stable product.

Preferably, in an embodiment of the range of milk-based beverages, each of the different beverages is charachterised by a different overall flavour creating a perceptional linkage in the consumer between the mental or physical condition or effect supported by the beverage and the beverage itself.

Preferably, in an embodiment of the range of beverages, each of the different beverages is characterised by a different prevalent colour creating a perceptional linkage in the consumer between the specific mental or physical condition or effect supported by the beverage and the beverage itself.

Preferably, in an embodiment of the range of beverages, the mental or physical condition or effect supported by the beverages is selected from the group of vitality, relaxation, purification, mental alertness, and any combination thereof.

Preferably, in an embodiment of the range of beverages each of the different beverages comprises approximately the same nutritional value while supporting each a different mental or physical condition or effect in the consumer.

Preferably, an embodiment of the method according to the invention comprises the step of providing a milk-based beverage having a specific function, wherein the function of the beverage is to support a specific mental or physical condition or effect in the consumer.

Preferably, in an embodiment of the range of different milk-based beverages, the milk-based beverages are the ones as described above.

Preferably, in an embodiment of the method of supporting mood satisfaction and/or well being the milk-based beverage supports a specific function.

Preferably, in an embodiment of the method according to the present invention, the function of the beverage is to support a mental or physical condition or effect in the consumer.

Preferably, an embodiment of the method according to the invention also provides nutrition to the consumer by providing the milk-based beverage.

In an embodiment of the method, the beverage or its packaging is specifically coloured and/or flavoured to mediate to the consumer a perception of the function.

In an embodiment of the method of the present invention, the beverage that is provided is the beverage as set out above.

In an embodiment of the method of satisfying different moods and/or establishing well-being of a consumer by providing the consumer with a range of milk-based beverages, each beverage having a specific function, said function of the milk-based beverages is to support a specific mental or physical condition or effect in the consumer.

In an embodiment of the method of providing a range of beverages, wherein the different beverages of the range support different mental of physical states or effects but provide substantially the same nutrition.

In an embodiment of the method of providing a range of beverages, the range of the beverage is the range of beverages described above.

In an embodiment of the method of providing a range of beverages the different beverages of the range or its packaging is coloured and/or flavoured distinctively to mediate a perception of its function.

In an embodiment of the method of providing a range of beverages the colour of the beverage is; orange and the function mediated by this colour is vitality; yellow and the function mediated by this colour is relaxation; violet or blue and the function mediated by this colour is purification; red and the function mediated by the colour is mental alertness.

In an embodiment of the method of providing a range of beverages the flavour of the beverage is; yuzu and the function mediated by this flavour is vitality; elderflower and the function mediated by this colour is relaxation; watermelon and eucalyptus and the function mediated by this colour is purification; chili and orange and the function mediated by the colour is mental alertness.

In an embodiment of the method of providing a milk-based beverage or a range of milk-based beverages the function of relaxation is mediated by providing a milk-based beverage comprising ingredients selected from the group of chamomile, linden, lemon balm, Mg, Ca, vitamin B6, and mixtures thereof; vitality is mediated by providing a milk-based beverage comprising ginseng, guarana, Ca and vitamins A, C, and E, and mixtures thereof ; mental alertness is mediated by providing a milk-based beverage comprising mate, green tea, vitamin C, Ca, and mixtures thereof ; and/or purification is mediated by providing a milk-based beverage containing fennel, vervain, green tea, mint extracts and/or oils, prebiotic fibres, vitamin C, and mixtures thereof.

No strict rule exists as to the production of beverages according to the present invention. For example, milk powder and sweet milk powder are mixed with water at 50%. The reconstituted powders are led to hydration tanks to effect a complete dissolution of the powder, for example. Thereafter, a pasteurization step (90°C for 5 min) may be conducted. After cooling the reconstituted milk to 4°C it is conducted to a mixing tank, where other ingredients are added.

Sugar and pectin are fist mixed with water at 50°C. After cooling at 4°C and storing in storage tanks, the sugar and pectin containing liquid may be conducted into the mixing tank.

The functional ingredients, such as guarana or ginseng powder, for example, may be pre-dissolved in water, together with aromas, vitamins and minerals. All ingredients may also be present in the form of extracts or tinctures. After dissolution of these components, they are conducted to the mixing tank.

After stirring or otherwise mixing all ingredients in the mixing tank, the liquid may be subjected to a indirect tubular UHT treatment (neutral recipes: 140°C for 6 seconds; acidified recipes: 110°C for 15 seconds, for example) and homogenized at 200 bar.

Thereafter, the liquid is led to an aseptic tank and is filled into bottles by an aseptic filler.

With regard to the amount of the ingredients, no strict rule shall be established.

This is not only true for the nutritional components, but also for the flavors or extracts providing flavor. These components depend highly on preferences of a certain consumer population, a consumer's origin and also on his age. There is, very importantly, no strict rule about how to create a perceptional link with a flavor to a specific functionality, because many different flavors may be capable of creating a link to the functionality of vitality, for example.

For example, the total amount of dry matter (all ingredients together) may account for 5 to 20% of total weight.

The amount of dry matter of milk (powder of skimmed milk, semi-skimmed milk and/or sweet whey) may lie between 1 to 10% with respect to the total weight including water. Preferably, the amount is between 1 and 5%, more preferably between 1.2 and 4% of total weight.

The amount of sugar and pectin, with respect to the total weight may lie between 3% to 12% and 0. 1% to 1%, respectively, with respect to the total weight of the beverage, including water. Preferably, the amount of sugar is between 4% to 9%, more preferably between 6% to 8%. Preferably, the amount of pectin is between 0.2% to 0.6%, more preferably between 0.4 to 0.5% by total weight of the drink (including water).

In particular with respect to the functional ingredients and the aroma no fixed rule must be established, being aware of the many different functionalities that may be desired. In general, ingredients that are commercially available and the dosage and effect of which is therefore known may be used. Hence, the amount of a particular ingredient is strongly dependent on the desired degree of

functionality, the additional ingredients and the strength of the effect of the functional ingredient.

For example, a milk-based beverage supporting vitality may contain ginseng, guarana, vitamins A, C and E and calcium, or a mixture thereof. The amounts of these components may easily be calculated by the skilled person, in order to achieve the respective functionality, since the substance and their effects are known. Furthermore, specific, functional ingredients are delivered in substantial different quality and purity by different suppliers. The skilled person will also be aware of this and determine the used percentages accordingly.

A beverage supporting the effect of relaxation preferably contains the ingredients chamomile, linden, lemon balm, magnesium, vitamin B6 and calcium.

A beverage supporting the effect of purity in order to achieve mental and physical recovery preferably contains fennel, vervain, green tea extract, mint extracts and/or oils, prebiotic fibres (e. g. raftilose) and vitamin C.

A beverage supporting the effect of mental alertness preferably contains the ingredients mate, green tea, vitamin C and calcium.

The linkage between the beverage and its functionality may be achieved in parallel by two or more distinctive mechanisms.

A strong linkage can be achieved by the colour of the beverage, its bottle or its packaging.

For example, the functionality of vitality may be linked with or mediated by the colour orange, yellow or red.

The functionality of relaxation may be mediated by the colour light yellow Preferably, the functionality of purification is mediated by the colour blue or violet.

Preferably, the functionality of mental alertness is mediated by the colour red

Of course, it is also possible to use other colours for a specific functionality. For example, vitality or power could be associated with the colour of red. Generally, functionalities related to calming, curing and relaxing, for example, are preferably mediated by quiet colours, such as pastel and other colours that are not perceived intensively by the human eye. In contrast, functionalities as power, energy, vitality are preferably mediated by colours that are sharper, stronger and more lurid and that are more intensively perceived by the human eye.

Although the linkage between a functionality and the colour may in principle be established with any colour, it is important, that the link between functionality and flavour, once communicated to the consumer, is not changed arbitrarily.

Otherwise, the consumer is irritated and in fact would not be guided but deceived in choosing the suitable beverage addressing her/his current mood and establishing well-being.

The link between a beverage and its functionality may also be mediated by simply writing the name of the ingredients onto the package or bottle of the beverage. In so doing, the consumer, who normally is aware of the effects of specific ingredients, will easily recognize the functionality of the beverage.

The other way of mediating to the consumer the functionality of a milk-based beverage is by flavour. Hence, a specific flavour of a beverage may be linked with a specific functionality.

Preferably, the functionality of vitality is mediated by the flavour of"yuzu".

However, it may also be mediated by the flavour of lime, grapefruit or mandarin/tropical.

Preferably, the functionality of vitality may be mediated by citrus flavours, exotic flavours and/or red fruit flavours.

Examples for citrus flavours are yuzu, lime, citrus and/or orange, examples of exotic flavours are passion and/or mango and examples of red fruit flavours are raspberry and/or blackcurrent, for example.

As the different flavours above illustrate may a consumer be given the choice to select from different beverages supporting the same functionality, whereby different flavours for the functionality vitality, for example, are available.

Preferably, the functionality of relaxation may be mediated by the flavour of "elderflower". It may as well be mediated by the flavour of pear or pina colada.

Preferably, the functionality of purification is mediated by the flavour of watermelon and eucalyptus. It may as well be mediated by the flavour of cranberry and menthol or eucalyptus.

Preferably, the functionality of mental alertness is mediated by the flavour of chili and orange. Alternatively, it may be mediated by the flavours of ginger, chili and coriander or lemon and cinnamon Of course, the linkage between the functionality may be established by any flavour or taste, which is constantly and reliably mediated to the consumer. It is, however, important, that the flavour is not changed arbitrarily, once the consumer has made the association between a flavour of a beverage and the functionality.

Preferably, the above mentioned means (colour, writing, flavour) for establishing a link between the functionality and a milk-based beverage in the mind of a consumer are also used any suitable combination. Preferably, colour, writing and flavour are constantly used together to mediate the linkage between beverage and functionality.

The following examples are given by way of illustration only and in no way should be construed as limiting the subject matter of the present application.

Percentages and parts are by weight unless otherwise indicated.

Example 1: A milk-based beverage with functional ingredients is produced according to the process as follows: A milk phase is prepared by dissolving milk powder and sweet whey powder at a total dry matter content of 10% in warm water (50°C) under vacuum (Scanima vacuum dissolving unit). In a hydration tank the mixture is mixed during 30

minutes, then pasteurised at 90°C for 5 minutes, cooled to 4 °C and stored in a mixing tank.

A sugar/pectin syrup is produced on the same line as for the production of the milk phase. A dry mix of pectin and sugar (exact percentages are given below) are dissolved at a dry matter content of 16% in warm water (50°C) under vacuum. The mixture is cooled to 4°C and led to the milk phase contained in the mixing tank. Agitation is kept running all the time to allow proper mixing.

Since the beverage according to this example is thought to be acidified additional steps for acidification are conducted: A citric/lactic acid solution (ratio of citric and lactic acid is about 1 : 1, solution at 20%) is prepared according to the ingredients below. This solution is transferred to a standardisation tank, the milk phase is transferred there into as well.

Milk phase and acid phase are mixed into the standardisation tank containing the acidic solution under continuous mixing. pH is controlled.

Extracts, flavours and vitamins are mixed by first dissolving the extracts in water, adding flavours, finally adding vitamins and transferring the mixture into the standardisation tank.

A final standardisation and pH control is effected by addition of water according to the recipe and by pH adjustment with a mixture of 20% citric acid/lactic acid (1: 1).

The liquid is subjected to an indirect UHT treatment at 110°C for 15 seconds.

Thereafter, it is homogenised in two steps (70°C, 150 + 50 bar), cooled to 20°C and filled into an aseptic tank. From there, the liquid is filled aseptically into plastic bottles.

The functionality of the beverage is mental alertness. Hence, the beverage is particularly suitable for people who are tired or exhausted and nevertheless want or have to perform mentally or that have to concentrate. At the same time, the beverage is refreshing and fulfils other needs of young consumers (children, adolescents and young adults), such as nutrition and life style issues.

The ingredients that are added to the beverage are as follows (all percentages are in percent by weight with respect to the entire beverage, including water).

Nutritional ingredients Skimmed milk powder 1-4 Pectin 0.1-0. 5 Sucrose 5-10 Citric acid 0. 02-0. 06

Lactic acid 0.02-0. 06 Aromas and extracts Green tea extract 0.05-0. 1 Mate extract 0.05-0. 3 Orange aroma 0.03-0. 06 Chili aroma 0.003-0. 006 Vitamin C (Ascorbic acid) 0.01-0. 02 Total dry matter: 11.9 pH 3.8 The flavour of this beverage is chili/orange, which is also the link between the beverage and its functionality. An other link is established via the colour of the package, which is orange.

Example 2: A milk-based beverage with functional ingredients is produced according to the process as set forth in example 1, with the exception that no acid mixture is prepared and added to the standardisation tanks, because a neutral beverage should be produced. Therefore, the UHT treatment is adapted to 140°C for 6 seconds.

The functionality of the beverage is purification. Hence, it is suitable not only for refreshing and providing nutrition, but also for calming or curing stomach troubles, constipation and the like. The beverage comprises ingredients in order to establish well being in this specific case. For the remaining, the same is valid as in example 1.

Nutritional ingredients Skimmed milk powder 1-4 Pectin 0.1-0. 5 Sucrose 5-10 Aromas and extracts Watermelon aroma 0.01-0. 02

Eucalyptus aroma 0.01-0. 02 Mint extract 0.1-0. 2 Fennelextract 0.005-0. 02 Vervain extract 0.01-0. 02 Raftilose 1-2 Vitamin C (Na Ascorbate) 0.01-0. 02 Total dry matter: 9.6 pH 6.9 The colour that mediates the functionality of this beverage is violet and the taste is watermelon/eucalyptus. Hence, the mediation of the linkage between beverage and functionality to the consumer is in this case supported by the colour of the bottle, which is violet/blue and by the taste of watermelon and eucalyptus.

Example 3: A milk-based beverage with functional ingredients is produced according to the process as set forth in example 1.

The functionality of the beverage is relaxation. Hence, this beverage is designed not only to be refreshing and providing nutrition, but also to meet the requirements of a stressed person. Any person being hectic, nervous, excited or irritable is specifically in need of this beverage. Again, the same principles apply like in the before mentioned examples, with exception of ingredients, and details of the mediation of the functionality to the consumer.

Nutritional ingredients Skimmed milk powder 1-3 Sweet whey powder 1-2 Pectin 0.1-0. 5 Citric acid 0.02-0. 06 Lactic acid 0.02-0. 06 Sucrose 5-10 Aromas and extracts Elderflower aroma 0.01-0. 02 Chamomile extract 0.01-0. 03

Linden extract 0.05-0. 1 Vitamin B6 (Pyridoxine Hydrochloride) 0.0003 Magnesium 0.1066 Calcium lactate 0.1-0. 3 Total dry matter: 11.1 pH 4.4 The colour that mediates the functionality of this beverage is yellow and the taste is elderflower The mediation of the linkage between beverage and its functionality to the consumer is in this case accomplished by the colour yellow and the taste of the elderflower.

Example 4: A milk-based beverage with functional ingredients is produced according to the process as set forth in example 1.

The functionality of the beverage is vitality. Hence it is suitable not only for refreshing and providing nutrition, but also for energising the body, recollecting physical strength and gaining power. This beverage is of particular interest for people that are exhausted, have worked the whole day and are tired and still want to undertake something, to go out or just to want to feel peppery and vivid. The beverage comprises ingredients in order to establish well being in this specific case. For the remaining, the same is valid as in example 1.

Nutritional ingredients Skimmed milk powder 1-4 Pectin: 0.1-0. 5 Sucrose 5-10 Citric acid 0.02-0. 06 Lactic acid 0.02-0. 06 Aromas and extracts yuzu aroma 0.01-0. 02 Gingseng extract 0.005-0. 01 Guarana extract 0. 06-0. 07 Vitamin A carotene 10% CWS) 0. 0689 Vitamin C 0. 01-0. 02 Vitamin E (Torcopherol Acetate 50% CWS) 0.029

Calcium lactate 0.2-0. 5 Total dry matter: 12.3 pH 3.8 The colour that mediates the functionality of this beverage is orange and the taste is yuzu The consumer will clearly and easily find the beverage that is suitable to address her/his specific needs.

Example 5: This example encompasses the range of the functional milk-based beverages according to examples 1 to 4.

If a potential consumer is offered the range, for example in a multi-pack, he can adjust her/his choice easily according to the circumstances. The present invention thus enables the consumer to react quickly to her/his needs and to take the beverage that he recognises by colour and flavour. Hence, a variety of moods and every day's life situations are covered by the range, so that in every situation there is a beverage that will allow mood satisfaction, the different functions being clearly comprehensible to the consumer.

At the same time, the child, adolescent or the young adult receives solid nutritional values and is refreshed.

Example 6: A milk-based beverage with functional ingredients is produced according to the process as follows: A dairy phase is prepared by dissolving sweet whey powder, pectin and sugar at a total dry matter content of 30% in warm water (50°C) under vacuum (Scanima vacuum dissolving unit). In a hydration tank the mixture is mixed during 30 minutes, cooled to 4 °C and stored in a mixing tank.

Since the beverage according to this example is thought to be acidified additional steps for acidification are conducted: A citric acid at 20% is prepared in a standardisation tank according to the ingredients below. Fruit juices concentrates (lemon and apple) are added with some of the available water. The dairy phase is transferred into this standardisation tank as well.

Dairy phase and acid phase are mixed into the standardisation tank containing the acidic solution and the fruit juice under continuous mixing. pH is controlled.

Extracts, flavours and vitamins are mixed by first dissolving the extracts in water, adding flavours, finally adding vitamins and transferring the mixture into the standardisation tank.

A final standardisation and pH control is effected by addition of water according to the recipe and by pH adjustment with 20% citric acid.

The liquid is subjected to an indirect UHT treatment at 110°C for 15 seconds.

Thereafter, it is homogenised in two steps (70°C, 150 + 50 bar), cooled to 20°C and filled into an aseptic tank. From there, the liquid is filled aseptically into plastic bottles.

The functionality of the beverage is vitality. Hence it is suitable not only for refreshing and providing nutrition, but also for its ingredients are symbol for energising the body, recollecting physical strength and gaining power. This beverage is of particular interest for people that are exhausted, have worked the whole day and are tired and still want to undertake something, to go out or just to want to feel peppery and vivid. The beverage comprises ingredients in order to establish well being in this specific case. For the remaining, the same is valid as in example 1.

The ingredients that are added to the beverage are as follows (all percentages are in percent by weight with respect to the entire beverage, including water).

Nutritional ingredients Sweet whey powder 1-2 Apple concentrate 1-2 Lemon concentrate 0. 1-0. 2 Pectin 0.1-0. 5 Sucrose 5-10 Citric acid 0.02-0. 06 Aromas and extracts Lemon flavour 0.001-0. 0018 Lime flavour 0.002-0. 005 Gingseng extract 0.005-0. 01 Guarana extract 0.06-0. 07 Vitamin C 0. 007-0. 008 Vitamin E (Toreopherol Acetate 50% CWS) 0.0025 Calcium lactate 0.2-0. 5 Total dry matter: 11. 0

pH 3. 8 The colour that mediates the functionality of this beverage is bright yellow, and the taste is"citrus fruits". The consumer will clearly and easily find the beverage that is suitable to address her/his specific needs.

Example 7: The beverage according to example 6, wherein the lemon flavour and the lime flavour are replaced by similar amounts of mango/passion flavour, which communicates the functionality"vitality"in this example.

The beverage is also of the"vitality"-type and simply gives the consumer a further alternative to the milk-based beverage of example 6.

Example 8: The beverage according to example 6, wherein the lemon flavour and the lime flavour are replaced by similar amounts of blackcurrant and raspberry flavour, which communicate the functionality vitality in this example.

The beverage is also of the"vitality"-type and simply gives the consumer a further alternative to the beverages of examples 6 and 7, all of them having the same fuctionality.